Preparation:
1. Pour the fruit juice and lemon juice into a 8 or 10 quart kettle. Sprinkle with pectin. Let stand one or two minutes; stir to dissolve.
2. Bring to a full rolling boil over medium-high heat; stir frequently. Stir in the sugar. Return to a full rolling boil; stir often. Boil hard for one minute, stirring constantly.
3. Remove from the heat; quickly skim off the foam with a metal spoon.
Ladle into hot, sterilized half pint jars, leaving a 1/4 inch of headspace. Adjust the lids.
4. Turn over for five minutes, so the lids get hot and put back upright. You'll hear the lids popping after a while.
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